Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn.

Hot pack -- Combine all prepared vegetables in a large kettle with enough water to cover the pieces. Add 1 teaspoon salt to each quart jar, if desired. Boil gently 5 minutes and fill jars with pieces and cooking liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

Tables

Table 1.

Recommended process time for succotash in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-2,000 ft

2,001-

4,000 ft

4,001-

6,000 ft

6,001-

8,000 ft

Hot and Raw

Pints

60 min

11 lb

12 lb

13 lb

14 lb

Quarts

85

11

12

13

14

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 2.

Recommended process time for succotash in a weighted-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1,000 ft

Above 1,000 ft

Hot and Raw

Pints

60 min

10 lb

15 lb

Quarts

85

10

15

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Footnotes

1.

This document is Fact Sheet FCS 8321, one of a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Publication date: May 2003. Reviewed: Reviewed: January 2014. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Please visit the EDIS website at http://edis.ifas.ufl.edu.

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences,UF/IFAS Extension, Gainesville, FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.